LEFTOVERS LOVE TO PARTY

There’s no time like the winter holidays to have that: “It’s been ages! We have to get together and catch up….” statement become an instant reality. The next thing you know you have impromptu guests for the next evening. What to serve? You have a fridge full of leftovers from the holiday dinner and hate the thought of more shopping. Not to worry! Chances are a lot of those leftover will come to your rescue. Here are some suggestions for using them with links to more posts discussing this. Or maybe this will give you the boost to take off with some solutions of your own.

APPETIZERS-For more ideas see Dec.23, 2016    Dec 26, 2019  Dec. 27, 2018

If you served cheeses over the holidays and have ends left, trim them and present as a small assortment. For odd leftover pieces of cheese think spreads. Here are recipes for using up two of the most popular cheeses. Otherwise, it’s always a good idea to have a package of cream cheese on hand because it’s the answer to prayer for a quick-fix appetizer. Read on….

CHEDDAR CHEESE: I got this recipe years ago, and since learned that the basis adapts to all sorts off variations. So have some fun experimenting. The leftovers are great on sandwiches too.

Number I The original

(1) 8oz.bar of sharp cheese-any brand, even the supermarket’s own-yellow or white

1/3 cup of mayonnaise

1/3 cup coarsely chopped pistachio nuts

1 tsp. grated lemon rind

1 Tbs white wine- or dry sherry

Blend all the ingredients but the nuts in a food processor until smooth. Add more mayonnaise or wine if it seems too dry. . Add the nuts and pulse only to combine. Put into a container, seal and. chill.

Number II—This can also be served at a dessert party with spicy cookies or crackers.

To the cheese and mayonnaise add;

¼ cup toasted walnut pieces

¼ cup dried cranberries

1 Tbs. Port

Proceed as above.

Number III

To the cheese and mayonnaise add:

2 Tbs. caraway seeds

2 Tbs. of bourbon or rye whiskey

Proceed as above.

BLUE CHEESE SPREAD:

4oz blue cheese- Even packaged crumbles will do

8oz. cream cheese softened

1 tsp. Worcestershire Sauce

1 Tbs. vodka

Blend until totally smooth and creamy. Pour into crock, cover and chill. Leftovers, with a bit of oil and milk make a great salad dressing!

SUN DRIED TOMATO PATE

½ cup sundries tomatoes in oil

8oz. cream cheese softened

¼ cup=1/2 stick butter

½ cup Parmesan cheese

1 clove garlic

¼ tsp. each dried oregano and basil

½ tsp. rosemary

Combine all ingredients in a processor. Pulse until smooth, pausing often .to scrape the sides. Chill at least 4 hrs. before serving; can be served with toasted slices of Italian bread. Leftovers make good sandwiches.

CREAM CHEESE WITH TAPENADE

A variety of Tapenades are sold in supermarkets in small jars, but I usually have the ingredients on hand and make my own. Capers are the base, but ripe olives are the main ingredient, then diced onion and garlic are givens. There should be anchovy, but I sometimes substitute green olives and use either sun dried tomatoes or canned and occasionally add canned mushrooms. I don’t really measure, but a rule of thumb is 1Tbs of everything else chopped to I cup whole ripe olives. Coarsely chop them all together, add enough oil to just cover and let the tapenade rest in the refrigerator for a few days.

To serve, place the cream cheese on a platter and pour about ½ cup tapenade diagonally over the top. Surround with slices of toasted French or Italian bread.

ENTREES

BEEF: Remember in using cooked beef that it is already done to the desired degree. The more well done it is the tougher it becomes, until the only way to tenderize it again is to stew it. (See the beef hand chart)The solution is to have the meat at room temperature and add it at tor he last minute to just warm through, even with stews. These are in my cookbook Dinners With Joy, dinnerswithjoy.com

but modified for leftovers, and all are easily divisible to accommodate portions.

BEEF CASSEROLE: Serves 4

2lbs or 2 cups beef sliced and cut in 1 inch pieces

8oz fresh sliced mushrooms or (2) 4oz. Cans

2 medium onions in 8ths

2Tbs. dried parsley

2 cloves garlic sliced   = 2tsp. bottled=1/2tsp. powdered (not salt)

2 tsp. each dried oregano, thyme and rosemary

Salt and pepper to taste

¾ cup tomato paste

1 cup red wine-divided—1/4 cup reserved

1 Tbs. cornstarch

3 Tbs. cooking oil—I sue Canola

1 tsp. Kitchen Bouquet if necessary.

In a large skillet or sauce pan, over medium heat sauté the onions, mushrooms, garlic and herbs for 3mins. Add the tomato paste and ¾ cup of wine. Cover and cook 5mins.Add the cornstarch dissolved in the ¼ cup wine and stir until gravy thickens, about 3 min. Add Kitchen Bouquet for color if needed. Remove from heat and fold in beef. Pour into a greased casserole and top with mashed potatoes as made below.

1 box instant mashed potatoes— 3 cups

½ milk and ½ water for the liquid

1 egg

1envelope beef bouillon granules

2 Tbs. butter

½ cup grated Parmesan Cheese

Paprika

Make potatoes according to directions. When fluffy add the egg, butter and bullion. Spoon over the top of the casserole, sprinkle with cheese, then paprika. (Leftover potatoes can be used. Beat in the egg, melted butter, bullion and enough milk to make them creamy) Bake in a preheated 375degrees oven for 20min until browned. Casserole can be frozen before potatoes are added.

BEEF IN WINE SAUCE: Serves 4

8 slices of cooked beef

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1 Tbs. butter

1Tbs oil

1 medium onion halved and sliced thin

2 cloves minced garlic or 2 tsp. Bottled or ½ tsp. Powdered

1 envelope beef bouillon granules

1 cup water

1 Tbs. cornstarch

¾ cup red wine

2 Tbs. brandy

Salt and pepper to taste

1 tsp. tomato paste and Kitchen Bouquet as needed

4oz. Sliced mushrooms or (1) 4oz. can

Melt butter in a skillet over medium heat and sauté onions and mushrooms 3 min. Add oil for 1 min more. Add all other ingredients and stir until sauce thickens. Add kitchen Bouquet if sauce isn’t a rich brown. Plate meat, cover with sauce to warm.

TURKEY

STUFFING SOUP: 6 servings

4 Tbs. Butter or canola oil—or a combination

1 large onion chopped

1 carrot sliced

1 stalk celery sliced

2 tomatoes diced or (1) 14oz can diced tomatoes with juice

1 Tbs dried parsley-or equal amount fresh

3 to 4 cups diced poultry or pork

48oz stock=3 cans broth+ 6oz water (gravy may be mixed in to this amount)

2 cups leftover stuffing

1 ½ cups cooked shaped pasta-bows, shells, penne

1 to 1 ½ cups leftover vegetables—peas, beans, corn, sprouts, spinach (optional)

Melt butter in a stock pot over low heat and sauté onion, carrot and celery until tender. Stir in tomatoes, meat and parsley. Add stock and stuffing. Bring to a boil, reduce heat and simmer, partially covered, 1hr. Add any leftover vegetables and warm through. Place pasta in a deep bowl and ladle soup over.

Have a Happy Holiday everyone and use those leftovers to save money!

For more leftover ideas c

CHICKEN (or TURKEY) a la King Pierre—Serves 4   Nov.22, 2018
This recipe is based on the dish served in the Café Pierre in the Hotel Pierre in New York City and is as suitable for entertaining as for a simple dinner at home.
4 portions larger size pieces frozen turkey meat thawed = 2 packs
(2) 4oz. cans button mushrooms
(1/2) 8 oz. can pitted ripe olives sliced lengthwise in half
2 jarred roasted red peppers
1 envelope chicken bouillon granules
(1) 10 oz. can chicken or turkey broth—can use your home made here–+ water to equal  1 ½ cups
1 tsp. curry powder- or to taste
1 cup milk – divided
½ cup light cream
3 Tbs. cornstarch
1 pkg. frozen patty shells

Cook patty shells according to directions and have ready “caps” or tops on the side.
Combine broth, water, bouillon, curry, olives, mushrooms and ½ cup milk in a pot large enough to hold all the ingredients. Dissolve the cornstarch in the other ½ cup of milk, add to the pot and, stirring constantly, and cook over medium-high heat until sauce thickens-about 3 mins. Lower heat, add meat, peppers and cream and continue stirring gently until heated through and sauce is smooth and thick. Serve hot in patty shells garnished with the “caps”.

HOT CHICKEN (OR TURKEY) SALAD:  Serves 6   Nov. 21, 2019
3 cups cubed cooked meat

1 ½ cups thinly sliced celery

1 small to medium onion diced

(1) 4oz. can stems and pieces mushrooms

¼ cup toasted almond slivers

2 Tbs. lemon juice

1 cup Hellman’s mayonnaise

Salt to taste

2 Tbs. sharp cheese

3 Tbs. butter- melted

½ cup toasted croutons – I like rye bread

Mix first 8 ingredients and put in a greased casserole. Toss croutons with butter and top. Sprinkle with cheese and bake in a preheated 450 degree oven until brown–@ 30 mins.

NOTE: Doubled or tripled, this is an excellent party dish, but it also freezes well, before the toppings are added. So, save time and make extra to have ahead. It’s a five star with my family!

LINKS for many more turkey or chicken recipes

Dec. 21, 2011        Nov. 15, 2012     Nov. 19, 2012           Nov.29, 2012         Dec. 2, 2013         Nov. 20, 2014   Nov.27, 2014      Nov. 18, 2015        Nov. 3, 2016    Nov.24, 2016       Nov.23, 2017        Nov. 22, 2018    Nov.21, 2019       

HAM
Tortellini alla Panne —Serves 4
8oz tortellini—OR penne, rigatoni or any durable pasta with a compact shape.
1 cup ham in large dice
1 cup frozen peas
1 envelope chicken bouillon
1 Tbs. oil
2/3 cup of skim milk*
1 Tbs. half & half – optional*

Cook the pasta as per directions for al dente. Drain reserving about ½ cup water. In a saucepan, warm the ham in the oil over medium heat for about 1min. Add the bouillon and the peas. Turn the heat to high and add the pasta, about 2 Tbs. of the water and the milk. Cook at boiling, stirring constantly, frequently lifting the pot to avoid sticking, until the liquid is reduced to a thick coating of sauce. If using, add the half &half toward the end. Serve at once, topped with grated Parmesan and freshly ground pepper.

**Note: Only skim milk, half &half and heavy cream can stand being boiled without curdling and ruining the recipe.

Glamorous Ham Casserole – Serves 4- 

2 cups cooked rice – not minute
2 cups cooked ham in ½ inch dice
2 eggs – beaten
2 plum or small tomatoes in large dice
1/3 cup green bell pepper diced
¼ cup onion diced
1 ½ tsp. Dijon or Spicy Brown mustard
1 ½ tsp. Worcestershire Sauce
½ cup cream sherry
½ cup light cream
½ cup bread crumbs
2Tbs melted butter
Paprika and parsley to garnish.

Combine all the ingredients except the last three in a lightly greased 2 quart casserole. Stir to mix well. Combine butter and bread crumbs, sprinkle over the top. Garnish with the paprika and parsley.

Bake at 350 degrees for 45 mins. or until nicely browned and bubbly.

Next: Special Dinners for Two –or More

DESSERT

The quickest dessert is to simply present an assortment of leftover cake slices fanned on a platter, perhaps with cookies in the center. If your holiday cake was square, or you have a box of brownie mix handy, serve it in squares with a dollop of whipped cream, or topping, garnished with fruit or colored sugar—very festive.

MERINGUES: Serves 4-6 -Recipe is easily doubled or more. These can be presented as cookies, or served with a scoop of any flavor ice cream and/or a sauce or chopped canned, frozen or fresh fruit to create a more formal effect.

2 egg whites

½ cup sugar

2 drops cider vinegar

@1/2 tsp. flavoring of choice

Beat egg whites until stiff. Add vinegar, beat to incorporate. Gradually add sugar and beat until glossy. Add flavoring. Vanilla, peppermint, almond etc. Drop by teaspoon full on a wax paper lined cookie sheet. Bake in a preheated 250 degree oven for 1 hour. Remove and gently loosen from paper. Allow to cool and store in an airtight container.

A simple plate of cookies is always an acceptable dessert over the holidays.  If you have leftover cakes, present them in slices fanned on a plate, or cut into squares with a sprinkle of decorating sugar. Toward the end of the holidays, light desserts are more favored.

If you want to have something on hand, this recipe is your answer
Easy Berry Cream Cake: Serves 4-6
1 Pound cake – purchased or made from a mix*
1 can whole berry sauce – 2 cans for a larger cake
1 pint whipping cream or 1 container of whipped topping—2 for a larger cake
Cut the cake into 3 layers using toothpicks, a ruler and a knife OR 2 layers for a small pound cake. Spread ½ topping on cut side of a layer, then cover with sauce, add another or top layer and repeat, spooning sauce in a decorative line down the center of the top. Refrigerate until serving.
Variation: For a large or round regular vanilla cake. Add to ingredients
1 box Vanilla Pudding mix
Combine the pudding mix and berries with juice, reserving 2 Tbs. berries, in a saucepan and bring just to a boil. Remove from heat and chill. Whip the cream and fold all but 1/3 cup into the chilled berry mixture. Spread on the two or three cake layers. Garnish the top with the reserved cream then the reserved berries.
*1 lb. boxed pound cakes are available on the shelves of many stores bakery departments including The Dollar Store.